Wednesday, November 24, 2010

Peanut Butter Fudge (Family Recipe)

Peanut Butter Fudge
Time: 1 1/2 hr. before serving. 3 doz. squares. 2 lbs.

1 16-oz pkg. light brown sugar (2 c)
4 T butter
1 t vanilla
1 can evaporated milk
1 t cider vinegar
1 12-oz jar peanut butter (1 1/2 c)

1. Butter 8"x8" baking pan; set aside. 

2. In heavy 3-qt pan, mix brown sugar, evap milk, butter, & vinegar; over med-low heat, heat to boiling, stir constantly. Set candy thermometer in place & continue cooking, with out stirring, until temp. reaches 238 or soft-ball stage. Remove pan from heat.

3. With wooden spoon, beat until mix begins to thicken and cool slightly. Stir in vanilla & peanut butter until well blended. Pour into pan.

4. Refrigerate fudge until firm. When cold, cut fudge in 6 strips, then cut each crosswise 6 squares.


Friday, November 19, 2010

Pecan Pie (August 1954)

Pecan Pie
Makes 1 nine-inch pie

Bake at 425 degrees F for 10 minutes, then at 325 degrees F for 35 to 45 minutes

3 eggs
1 Cup Sugar
1 Cup Light Corn Syrup
1 TBSP melted butter
1 tsp Vanilla
Pinch of Salt
2 Cups shelled Pecans

1. Prepare pastry shell (recipe below).
2. Beat eggs slightly in large bowl; add sugar, corn syrup, butter, vanilla, and salt. 
3. Beat until mixture is well blended and frothy; stir in pecans. 
4. Pour into unbaked pastry shell.
5. Bake pie in hot oven (425 F) 10 minutes; reduce heat to slow (325 F) and bake 35 to 45 minutes longer, or until filling is firm in center. 

Pastry Shell
Makes one nine-inch shell

1 Cup sifted flour
1/2 tsp Salt
1/3 Cup shortening 
About 3 TBSP cold water

1. Sift flour and salt into medium-size bowl.
2. Cut in shortening with pastry blender or 2 knives until mixture is crumby. 
3. Sprinkle water over flour-shortening mixture; mix lightly with fork until dough just holds together.
4. Roll out to a 12-inch round on lightly floured pastry cloth or board. 
5. Fit into 9-inch pie plate; trim overhanging to 1/2 inch; turn overhang under, folding flush with rim of pie plate: flute edge. 

 Recipe from: "Family Circle: August 1954" 
Image from:

Wednesday, November 17, 2010

Apple Pie Recipe {Gluten-Free}

Apple Pie Filling 

5 C. Apples {about 5-6 apples}
1 /3 or 2/3C. Sugar {depending on taste}
1/4 C. Cornstarch or Arrowroot powder
2 tsp. Cinnamon + any spices you enjoy!
Splash of lemon juice 
Add all the ingredients together in the pie crust. Bake according to your pie crust instructions. 

Crisp Topping {For Pies or Crisps}

1 C. Flour {any kind. For a Gluten-free option I use almond meal from Trader Joe’s}
1 C. Oats
1/2 C. Brown sugar 
1/4 C. White sugar
1 tsp. Cinnamon
1/2 C. Butter {soften} 
Sprinkle of salt 
Combine all the ingredients in a bowl. Mix well with a mixer. Crumble crumbs on top of pie. 
Pie Crust
For the pie crust I just use a pre-made gluten-free one from Whole Foods. You can use your favorite pie crust recipe, or a pre-made one.  Enjoy!

Wednesday, November 3, 2010

Vintage Recipe Sites

Vintage Recipes -   

Retro Housewife Recipes - 1940s - 1950s - 1960s - 1970s 

A Vintage Recipe Collection -

Charming Vintage Recipes -

Grandma's Vintage Recipes -


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